Chicken Soup With Mushroom Dumplings

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 2 eggs, separated
• 1 teaspoon minced parsley
• 1/2 cup mushroom, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (3 lb) chicken, cut up
• 2 onions, diced
• 6 carrots, diced
• 4 stalks celery, with tops sliced
• 1 parsnip, diced
• 5 sprigs parsley, cut into fourths
• salt and pepper, to taste
• 10 cups water

Recipe

• 1 soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a dutch oven or large saucepan. add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. after 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
• 2 dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
• 3 add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
• 4 in a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
• 5 fold them into the yolk-mushroom mixture; set the batter aside.
• 6 remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
• 7 return the chicken to the pot and bring the soup back to a simmer.
• 8 drop the mushroom dumpling batter by the tablespoon into the soup.
• 9 cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
• 10 serve the soup in warm bowls with a dumpling or two floating on top of each serving.